Wednesday, August 09, 2006

You can use any kind of vegan cookie you like in this recipe, but sandwich cookies are my favorite. The last time I checked, Oreo cookies are vegan, but I've heard this varies from region to region, so you may want to read the package to be sure. My personal favorite sandwich cookie is the "Joe-Joe" from Trader Joe's. They are everything Oreos aspire to be, and they don't contain hydrogenated oil! (Check the General Guidelines and Advice, if you're new to vegan ice cream making!)

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, and sugar together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the chopped cookies in the last 5 minutes of freezing.

7 comments:

i haven't eaten oreos in years and from the first post here they might be vegan now... but they always used to contain like all animal fat for the filling when i was little... i love newman-o's though! they are the greatest... they use veggie fat and they don't leave that lotiony feel that oreos always did... but get some newman-o's everyone i know that's tried them and still eats oreos likes them better... my omni cousins say that paul newman is a genius and he makes great everything... i've only tried a couple things and i looove them... so that's my ad for you... ps is there any sub for soy creamer? i just don't really like to use soy products i prefer almond milk usually...

Words cannot quite describe how good this stuff is. We're in the UK, and can't get a vegan oreo equivalent, so we used Bourbon biscuits, which is pretty much an all chocolate rectangular oreo, and it worked perfectly. If you eat it when it's really soft, it tastes EXACTLY like an Oreo Blizzard from Dairy Queen, which I never thought I'd have again!

I haven't made this yet, but from my previous experience with oreo dairy ice cream, some readers might want to try oreo cookie crumbs if they're available. I remember that the batch I made with real oreos (which I had to crush myself) did not taste like store-bought cookies and cream, but when I switched to oreo cookie crumbs (in the baking aisle) I was happier. Graham cracker is another nice flavor.

Dear ... I have a suggestion on how to make your vegan ice cream easier. I follow the recipe out of the regular ice cream maker book, but, I just use soy milk in place of dairy milk, and I use soy creamer in place of the regular cream it asks for. It turns out fine. That way you don't have to cook your ingredients and wait for them to cool, before you use your ice cream maker. Also, in place of regular sugar, I use brown rice syrup, from the health food store. It is absolutely delicious, and it does not raise your blood sugar, it is also a healthy alternative to other sugars. I have not had a problem using the rice syrup, or the soy milk and soy creamer alternatives, in making my own homemade ice cream in the ice cream maker. I also had one more suggestion regarding soy creamers. You can use a soy creamer from the store, but I make my own. I use 3 3/4 cups of soymilk, with 3/4 cup of vegan margarine, and put this in my blender for five minutes. Voila! I have homemade soy creamer ready to use with my soymilk for my ice cream maker.

The amount of soymilk with the vegan margarine listed above, is in accordance with the 3 cups of cream, that is asked for in the recipe for simple vanilla ice cream in my cuisinart ice cream book.

I found this substitution for creamer, in a recipe book, on a page of emergency substitutions. For every cup of substitute cream, it required that you blend, 3/4 cup of milk, with 1/4 cup of margarine, or butter. I simply converted the milk for soymilk, and the butter for vegan margarine. It works fine every time. You might be concerned that the rice syrup would make the ice cream too runny. It is softer than when you use regular sugar, and you should add 1/8 to 1/4 tsp. of baking soda, with it, and 1/4 less soymilk in your ice cream recipe. I don't always add less soymilk, even so, and I let the ice cream machine run five minutes or more longer, to get it firm enough. You may not have to.

I am satisfied with the results of all this. I never use any other sugar but rice syrup. It's delicious believe me! I have had reluctant friends try it, and they couldn't believe how delicious it was! I hope you try it, Good luck to you!

I used coconut cream in place of the soy creamer.I think I will only use a 1/4 cup of sugar next time because the oreos made it quite sweet.I also didn't have an ice cream maker but every once in a while I would use a hand held mixer. I think you're going to make me fat. Thank you :D

About Me

When I got my first ice cream maker, I could only find a handful of vegan ice cream recipes in cookbooks or on the internet. So I started making up my own recipes. And then I started this blog. If only everything else in life could be so easy.

I haven't posted much in the last two years, and I don't expect to be very prolific in the months to come. After much frustration and a dozen doctors, I was finally diagnosed with Lyme disease in 2008, and am now on a journey towards wellness. Recovery takes up most of my time and energy--but I hope to be back in the kitchen very soon!